Here’s a classic creamy custard dessert recipe that’s smooth, rich, and easy to make. This version is oven-baked and has that perfect silky texture — similar to a flan or crème caramel without the caramel topping.
🍮 Creamy Custard Dessert
Ingredients (Serves 4–6):
- 2 cups whole milk (or half-and-half for extra richness)
- 4 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ground nutmeg or cinnamon for topping
🧑🍳 Instructions:
- Preheat oven to 325°F (160°C).
- Warm the milk:
- In a saucepan, heat milk over medium heat until warm (do not boil).
- Remove from heat and set aside to cool slightly.
- Mix the custard:
- In a mixing bowl, whisk eggs, sugar, vanilla, and salt until well combined but not frothy.
- Slowly add the warm milk to the egg mixture while whisking continuously.
- Strain (optional but recommended):
- For an extra smooth texture, strain the custard through a fine mesh sieve into a large measuring cup or bowl.
- Pour and bake:
- Pour the custard into ramekins or a baking dish.
- Place ramekins in a larger baking pan and fill the pan with hot water halfway up the sides (water bath).
- Bake for 35–45 minutes, or until the custard is just set (it should jiggle slightly in the center when gently shaken).
- Cool and chill:
- Let cool at room temperature, then refrigerate for at least 2 hours before serving.
- Sprinkle with nutmeg or cinnamon just before serving, if desired.
🍴 Variations:
- Use coconut milk or almond milk for a dairy-free version.
- Add lemon zest or cardamom for a unique flavor twist.
- Turn it into a caramel custard by adding a layer of caramel at the bottom of each ramekin before pouring in the custard.
Would you like a stovetop version or a low-sugar/keto-friendly variation?